Place defrosted chicken in a ziploc bag. Add all other ingredients except the wine, corn starch and water, then zip and shake. Refrigerate for 4-8 hours. Prepare the grill and place the chicken on the grill. Reserve the liquid from the ziploc bag. While the chicken is grilling, place the liquid in a sauce pan with the wine on simmer. Put the corn starch in the water and whisk until mixed. Add the corn starch mixture to the sauce. Stir the sauce frequently with a whisk until thickened. Remove the chicken from the grill and pour the sauce over each chicken breasts.

To complete this meal, I added some mixed vegetables (on sale for $0.88 ea.) and a loaf of Rosemary Italian bread (day old $1.00).